Banana Blueberry Muffins
These moist muffins are a delicious breakfast treat or afternoon snack. Try adding fresh or frozen raspberries in place of blueberries. These muffins store for a week in an airtight container and reheat in the well in the microwave. Smear them with butter or jam!
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup packed brown sugar, white sugar or coconut sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 3-4 ripe bananas, mashed
- 1 egg, at room temperature
- 1/3 cup melted butter, vegetable oil or coconut oil
- 3 Tbsp. milk or orange juice
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 375°F. Grease a 12-cup muffin pan.
- In a large bowl combine flour, brown sugar, baking soda, salt, and cinnamon. In a medium bowl combine mashed bananas, egg, melted butter, and milk.
- Add the wet ingredients to the dry ingredients and gently stir just until combined (avoid overstirring batter. Gently fold in blueberries and nuts (if using).
- Evenly divide batter among muffin cups, filling each about 2/3 full. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.